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Chicken and White Bean Soup with Vegetables and Herbs Recipe

Chicken and White Bean Soup with Vegetables and Herbs recipe


This is a warm, hearty soup with chicken, white beans, and veggies. It has carrots, red bell pepper, and thyme for a yummy taste. We put cheese on top to make it extra special. It's good for lunch or dinner and makes you feel cozy.


2 x (15 oz) cans cannellini beans
48 fl oz low-sodium chicken broth
2 red bell peppers
1 x 30 oz rotisserie chicken, meat shredded
1 x (10 oz) bag shredded carrots
1 cup shredded cheddar cheese
2 medium yellow onions
1 tbsp fresh thyme leaves
2 tbsp extra virgin olive oil
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper


Wash, dry, trim, and seed the red bell peppers; cut into small pieces.
Peel, halve, and finely chop the onions. Combine them with the bell peppers and carrots in a bowl.
Heat a large pot over medium heat. Add olive oil and swirl to coat the bottom.
Add the chopped veggies to the pot. Sprinkle with garlic powder, salt, black pepper, and fresh thyme leaves. Cook, stirring occasionally, until the veggies are soft, about 7-8 minutes.
While the veggies are cooking, drain and rinse the cannellini beans. Set them aside.
Take the rotisserie chicken and remove the meat from the skin and bones. Shred the meat into pieces.
Add the shredded chicken, drained beans, and chicken broth to the pot with the veggies. Stir everything together.
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer until the veggies and beans are very soft, about 10 minutes.
Turn off the heat. Ladle the soup into bowls and sprinkle each with shredded cheddar cheese before serving. Enjoy your cozy meal!

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